Tuesday, June 14, 2011

Seems like we just got home from vacation and Matt is already flying off for work leaving me to fend for myself. Luckily, the farmers market this week had the first of the spring vegetables to inspire me to eat well even though solo. That's a good thing since I've been known to resort to a bag of microwave popcorn for single girl dinners (oh come on, you know you've done it too!).
I had picked up a bag of the most beautiful little pea pods which were perfectly sweet and tender when eaten whole. They would be great in a stir-fry but, I really wanted to spotlight them in a simple creamy pasta, something that would say spring in a bowl. The cream sauce is flavored with spring onions and green garlic, both which have a milder flavor than their full grown counterparts which means they won't overpower the sweet peas. It's also a super quick dish, with prep and cooking the pasta, it was ready to eat in less than 15 minutes which is great in this nice weather when we'd rather be outside than in the kitchen.

Spring Sweet Pea and Green Garlic Pasta
(if you can't get spring onions or green garlic, you can of course use regular, it just may have a more pungent flavor.)

Meanwhile, melt the butter in a skillet over medium-hugh heat. Add the white part of the onion (setting aside the green parts for later)and the garlic. Sauté until tender about 1 - 1 1/2 minutes. Add the pea pods and sauté for about another minute until bright green but still crisp. Stir in the vinegar. Sprinkle the flour over everything and stir for 1 minute. Add the half & half, reserved green parts of the onion, thyme, a pinch of salt and a few grinds of pepper. Stir while boiling until slightly thickened, about 30 seconds. Taste for seasoning.

10 comments:

This looks amazing, Kathy, even cooler that I have all of these ingredients on hand (was wondering what I should do with the green garlic I bought this weekend). I think I know what we're having for dinner tonight...